Oven Roasted Chicken Shawarma

Servings: 4-6 | Prep Time: 45 minutes cook time, 12-14 hours marinating time

Ingredients:

  • 4 lemons, juiced
  • 1 cup plus 2 TBSP olive oil
  • 12 cloves garlic, minced
  • 2 tsp salt
  • 4 tsp ground black pepper
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp turmeric
  • 2 pinches ground cinnamon
  • big pinch red pepper flakes, or to taste
  • 4 lbs boneless, skinless chicken thighs
  • 2 large red onions, peeled and quartered
  • 1/2 cup chopped fresh parsley

Directions:

  1. MARINADE: Combine lemon juice, 1 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in large bowl. Whisk to combine and pour into gallon Ziploc bag. Add chicken and toss. Zip up Ziplock and place inside a bowl in your fridge. I like to marinate it 18-24 hours.
  2. COOK: Preheat oven to 425F. Pour 2 TBSP olive oil on a rimmed sheet pan. Add onions to chicken and mix well. Remove chicken and onion from marinade and place on pan, spreading evenly.
  3. Roast until brown and crisp at edges, about 40-45 minutes. Remove from oven, allow to rest for 2 minutes. Slice into strips. Place a clean rimmed sheet pan on top of oven, set burners to high and add 1 TBSP olive oil. Add strips and saute until crispy.
  4. Scatter parsley on top. Serve with pita bread, chopped tomatoes, chopped cucumber, olives, feta, rice, white sauce, hot sauce or anything else you want.
  5. White sauce recipe: mix mayonnaise, plain yogurt, minced garlic and lemon juice until smooth.

Notes:

Recipe Origin: New York Times with our modifications

Crispy Roasted Chicken with Sauce

Servings: 4-6 | Prep Time: 5 minutes | Total Time: 50-60 minutes

Ingredients:

  • 1 3-5 lb chicken, preferably organic or free-range
  • Salt and pepper
  • 1/3 cup olive oil
  • 1 TBSP butter
  • 2 large sprigs thyme (or not, if you don’t have them)
  • 2 garlic cloves, peeled and smashed (you could use more)
  • 1/4 cup white wine

Directions:

  1. Preheat oven to 480F. Pat chicken with paper towels inside and out. 
  2. Put chicken inside cast iron skillet big enough to hold it. Season inside and outside of chicken with salt and pepper. Drizzle a little oil inside chicken.
  3. Rub rest of oil all over outside of chicken. Salt chicken all over, rubbing into crevices. (Your hands will be exfoliated and feel good afterwards from all the olive oil and salt!)
  4. Put in oven. Don’t open door for at least 45  minutes, or 55 minutes for a 5 pound chicken. Chicken is cooked when you pierce the thickest part of the thigh with a knife, and the juices run clear. Totally clear. Don’t take it out if juices are pink.
  5. Remove chicken to a carving board and let it rest while you make the sauce.
  6. Put the skillet on the stove over medium high heat.  Add butter to the pan, and once it melts add thyme and garlic. Cook for about a minute.
  7. Add wine and scrape all the brown bits with a wooden spoon. Let wine cook down for 1-2 minutes.
  8. Add 1 cup boiling water, stir well, and let the sauce cook down for about 5 minutes. Taste and add salt if needed.

Notes:

Recipe Origin: Food52

Roast Tomato Frittata

Servings: 8 | Prep Time: 30 minutes

Ingredients:

  • 12 plum or Roma tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves
  • 4 thyme sprigs
  • Salt
  • 1 medium thin skinned potato
  • 1 large onion
  • 3 TBSP unsalted butter
  • 8 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup minced fresh Italian (flat) parsley
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 500F.
  2. Core the tomatoes and cut them in half. Scoop out the seeds and pulp.
  3. Spread half the 1/3 cup of olive oil onto a 9×13 Pyrex dish. Do not crowd the tomatoes. Distribute garlic and thyme on top. Drizzle remaining olive oil and some salt.
  4. Roast, turning the pan around in the oven once, for about 30 minutes, or until tomatoes are shriveled and a little blackened. Remove and let cool.
  5. Lower oven temp to 350F.
  6. Wash potato, cut into thin slices. Cut onion into wedges.
  7. Put butter into a 10″ ovenproof nonstick skillet, and turn heat to medium high.
  8. When butter melts, add potatoes and onions and cook until potatoes are browned on both sides.
  9. While you are waiting for potatoes to brown, beat eggs in a bowl; stir in Parmesan and parsley, along with salt and pepper.
  10. When potatoes are brown, turn heat to low and wait a minute, then add eggs. Cook until frittata is set on the edges, then transfer into the oven and bake until the mixture is barely set on top. Serve in wedges, hot or at room temperature.

Notes:

Recipe Origin: Minimalist Cooks Dinner, by Mark Bittman. This is one of my very favorite cookbooks. Bittman makes cooking easy, and fun. I’ve adapted it just a little to suit our preferences.

Strawberry Banana Smoothie

Servings: 1 | Prep Time: 2 minutes

Ingredients:

  • 12 oz cold water
  • 1 packed vanilla Myoplex Lite
  • 1 small banana
  • 6 frozen strawberries

Directions:

  1. Pour cold water in blender. Then add powder and blend for 15 seconds.
  2. Add banana; blend for 30 seconds.
  3. Add frozen strawberries and blend on high 30 seconds.

Notes:

Recipe Origin: BFL

Spaghetti and Meatballs

Servings: 6 | Prep Time: 40 minutes

Ingredients:

  • 6 portions lean ground turkey (about 1 1/2 lbs)
  • 2 eggg whites
  • 1/2 cup dry breadcrumbs
  • 1/4 cup water
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, minced
  • 2 tsp dried basil
  • 1/2 tsp ground black pepper
  • 3 cups (1 jar) marinara pasta sauce
  • 6 portions spaghetti (about 12 oz uncooked)
  • 1/4 cup reduced-fat Parmesan cheese

Directions:

  1. Preheat oven to 400 F. Then boil water. 
  2. In a large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and pepper. Mix ingredients and shape into 1 1/2 inch meatballs.
  3. Bake on foil or parchment paper for 16 minutes.
  4. Combine pasta sauce and cooked meatballs. Simmer over low heat until warmed thoroughly, about 20 minutes.
  5. While the pasta sauce is simmering, prepare spaghetti according to package.
  6. Place a portion of spaghetti on plate, portion of meatballs and pasta sauce, then top with Parmesan cheese.

Notes: Original recipe calls for 1 tsp black pepper. This is too much- so I cut it to 1/2 tsp.

If you want to cook these in the oven at the same time as the Turkey Meatloaf, cut the temp to 375 and cook the meatballs for 25 minutes.

Recipe Origin: BFL

Mile High Baked Potato

Servings: 1 | Prep Time: 15 minutes

Ingredients:

  • 1 portion-sized russet potato
  • 2 tsp fat-free, reduced-sodium chicken broth
  • 1/4 cup low-fat cottage cheese
  • 1/4 cup cooked chicken, chopped
  • 1/4 cup cooked broccoli
  • 1/4 cup salsa
  • 1 TBSP fresh cilantro, chopped

Directions:

  1. Pierce potato several times with a fork. Place in microwave and cook on high until tender (about 5 to 8 minutes). Let stand for 1 minute. 
  2. Use a knife to cut a “X” in the top of the cooked potato. Press ends slightly to open potato, and pour chicken broth into opening.
  3. Top potato with cottage cheese, cooked chicken, broccoli and salsa. Place filled potato in microwave and cook on high for 30 more seconds.
  4. Sprinkle the top with fresh cilantro.

Notes:

Recipe Origin: BFL

Beef and Barley Soup

Servings: 6 | Prep Time: 1 hr 15 minutes

Ingredients:

  • 1 TBSP olive oil
  • 6 portions top sirloin (about 1 1/2 lbs), cut into 1 inch cubes
  • 4 cups low-fat, reduced sodium beef broth
  • 1 cup water
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 bay leaf
  • 10 oz frozen green beans
  • 1 can (14 1/2 oz) diced tomatoes
  • 10 oz frozen green peas

Directions:

  1. In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides. 
  2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.
  3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.
  4. 1 portion is 2 cups cooked.

Notes:

Recipe Origin: BFL